R.E.D. MOULES À LA MARINÈRE – #3 – 44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE
My imagination takes me once again to dockside of a seaside village
where I pick up some fresh mussels from a local fish market,
then trot over to the local ‘boulangerie’ for a fresh baguette.
Isn’t imagination fun?…
Super easy boat food…
R.E.D. MOULES À LA MARINÈRE
2 shallots, sliced
2 garlic cloves, sliced
1 tbsp butter
1 tbsp olive oil
1/2 dry white Vermouth or white wine
1/2 cup chicken broth
1-1/2 pounds mussels, scrubbed, beards removed
1 tbsp fresh thyme leaves
1 bay leaf
Juice & grated rind of 1/2 lemon (plus extra wedges to garnish)
1 tomato, chopped
3-4 tbsp chopped parsley
Heat oil and butter in heavy saucepan.
Sauté shallots and garlic until soften and fragrant.
Add broth, wine, and seasoning bringing to simmer.
Stir in lemon juice, rind, tomato and parsley.
Cover and steam on low for 5 minutes (mussels are cooked when the shells open)
Scoop out portions of mussels and liquid into 2 bowls.
Serve with a chilled chardonnay, salad and crusty bread
(French bread of course – see *Galley Kat Note)
*GALLEY KAT NOTE
Someday if/when we have a boat with an onboard oven I will be cooking up a storm (pun only partly intended).
But I am not a big fan of baking because it requires too much precision for this ‘pinch of this and dash of that’ galley Kat.
I was very encouraged though after making baguettes for tonight’s dinner in our ‘dirt people’ land-based oven.
Just 4 hours from a sack of flour to 3 – count them – 3 beautiful crispy loaves.
Very little hands on time…
I worked on building up some boat muscles too – kneading the dough for 10 minutes.
The perview of this blog is to post recipes that could be made on our sailboat
but if any of you readers would like my recipe for awesome French bread,
I would be more than happy to accommodate.
Just send me a note.
My Frenchman was already through 1/2 baguette, and I hadn’t even steamed the ‘moules’.
It was that good.